SOMM Beer, Sake, and Beverage Management 1

Question 1

Which of the following beer styles is fermented with top-fermenting yeast at warm temperatures, producing fruity esters?

Accepted Answer

Ale

Answer

Ales use Saccharomyces cerevisiae (top-fermenting yeast) at warmer temperatures (15-24°C), creating fruity, complex flavors; styles include IPA, stout, and pale ale.

Question 2

Sake is brewed from which primary ingredient?

Accepted Answer

Polished rice

Answer

Sake (nihonshu) is a Japanese rice wine brewed from polished Sakamai rice, water, koji mold, yeast, and sometimes added alcohol.

Question 3

In sake classification, what does 'Junmai' indicate on the label?

Accepted Answer

The sake is made from pure rice with no added distilled alcohol

Answer

Junmai ('pure rice') sake is brewed using only rice, water, koji, and yeast — with no added distilled alcohol, representing the traditional, full-bodied style.

Question 4

IBU (International Bitterness Units) measures what aspect of beer?

Accepted Answer

Hop bitterness level

Answer

IBU measures the concentration of iso-alpha acids (from hops) in beer in parts per million, providing a standardized scale for perceived bitterness.

Question 5

When recommending beverages for a multicourse dinner, which principle guides the progression of wines?

Accepted Answer

Progress from lighter to fuller-bodied, simpler to more complex, dry to sweet

Answer

Standard beverage progression follows the principle of building from lighter, simpler, drier styles to richer, more complex, sweeter ones so each wine enhances rather than overwhelms the next.

SOMM - Certified Sommelier Examination Practice Test

SOMM - Certified Sommelier Examination Practice Test

SOMM Beer, Sake, and Beverage Management 1